Entree: Equatorial Guinea – Southern Culinary Region – Grilled Fish with Plantains (Marinated and grilled whole fish served with fried ripe plantains and a simple pan sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 30 min

Total 50 min

Ingredients

- 4 whole small fish (tilapia or red snapper), cleaned and scaled, approx. 10 oz (280 g) each
- 3 tbsp (45 ml) vegetable oil or olive oil
- 2 tbsp (30 ml) red palm oil (optional for authentic flavor)
- 4 cloves garlic, minced
- 1 medium onion, thinly sliced
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) smoked paprika or mild chili powder
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 3 ripe plantains, peeled and cut on the diagonal into 1/2-inch slices, about 1 lb (450 g)
- 1/2 cup (120 ml) vegetable oil for frying plantains
- 1 tbsp (15 ml) chopped fresh cilantro or parsley for garnish
- Lime wedges for serving

Instructions

1. Rinse the cleaned fish and pat dry with paper towels. Make two diagonal slashes on each side of the fish to help the marinade penetrate.
2. In a bowl, combine 3 tbsp (45 ml) vegetable oil, 2 tbsp (30 ml) red palm oil if using, minced garlic, sliced onion, 2 tbsp (30 ml) lime juice, smoked paprika, 1 tsp (5 g) salt, and 1/2 tsp (2 g) pepper. Rub the mixture all over the fish, inside the cavity and into the slashes. Let marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.
3. Meanwhile, heat 1/2 cup (120 ml) vegetable oil in a heavy skillet over medium-high heat and fry the plantain slices in batches until golden brown and caramelized, about 2–3 minutes per side. Drain on paper towels and keep warm.
4. Preheat a grill or grill pan to medium-high heat and oil the grates. If using charcoal, ensure a steady medium-hot bed of coals.
5. Grill the marinated whole fish 4–6 minutes per side depending on thickness, until skin is crisp, flesh flakes easily, and internal temperature reaches 145°F (63°C). Avoid overcooking; baste once with remaining marinade during the last minute of grilling.
6. While fish finishes, warm a small skillet with 1 tbsp (15 ml) oil over medium heat. Add a spoonful of the reserved marinade (discard any that contacted raw fish) and a splash of lime juice; cook briefly until aromatic to make a pan sauce.
7. Transfer fish to a serving platter, spoon the pan sauce over, and arrange fried plantains alongside. Garnish with chopped cilantro or parsley and serve with lime wedges.
8. Taste and adjust seasoning, serving with additional lime as desired.